Adrianne Calvo ’04 – recently named one of the best chefs in the world by Chef Report – was raised by a family who held strongly to traditions of food and celebration. From a young age, Adrianne developed a love of the culinary arts, but did not intend for her passion to become a career. That is, until she was introduced to Johnson & Wales. When university representatives arrived at her high school food education class for a presentation, Calvo knew what she wanted to do – both for her college years, and for the rest of her life. She says, “JWU taught me the essential skills to become a good chef and to be competitive with the best that are out there.” Upon graduating, Calvo quickly made a name for herself in culinary circles. She was named the youngest chef to cook at the United Nations for its ambassadors. Among the guests were producers from the Food Network; food writers from Gourmet, Bon Appetit, and Saveur; and a representative from the James Beard House. Adrianne impressed the guests and earned a trip to the Food Network studios in New York to meet with producers and executives. Calvo is also the author of Maximum Flavor, a cookbook that she says, “represents a culmination of her passion, ambition, and creativity.”